Smoked salmon pikelets

Smoked salmon pikelets

• serves

  4

• cook

  30 minutes

Ingredients

1 cup self-raising flour, sifted

salt and cracked black pepper, to taste

¾ cup buttermilk

1 egg

30g butter, melted

75g smoked salmon, chopped

3 tablespoon chives, chopped

Herb dip:

2/3 cup sour cream

1½ tablespoon dill

salt and cracked black pepper, to taste

baby spinach leaves, to serve

Instructions

Place flour, salt and pepper in a bowl.

Whisk buttermilk, egg and butter. Pour over dry ingredients and whisk until combined. Stir in salmon and half of the chives.

Cook tablespoons of the mixture at once in a non-stick frying pan over medium heat. Repeat with leftover mixture.

To make the herb dip, mix sour cream, remaining herbs, salt and pepper. Serve with pikelets and baby spinach leaves, if desired.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.